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I don’t actually have a list of things that I don’t have time for*, but if I did, I reckon complicated soups would rank in the mid fifties. Which is above things like descaling my kettle but below things like ironing pillowcase

(*Things I Don’t Have Time For (#1): Writing a list of things I don’t have time for)

This is truly a lazy soup. No careful chopping, no sautéing, no boiling, no straining, no fancy stocks.

Method
1, Preheat your oven to 200o/c.
2, Prep all your vegetables so deseed and de-stem your peppers, peel your onion, peel and de-seed your squash, top and tail the courgette and peel those garlic cloves.
3, Roughly chop everything up into 1 inch pieces and place in a large roasting tray/tin. Drizzle over the olive oil and add a couple of pinches of salt and a pinch of black pepper. Turn it all over together so everything is nicely mixed up.
4, Roast in the middle of your oven for 30-45minutes or until all your vegetables are meltingly soft. I check mine half way through and give it a stir.

5, Transfer the veg and all the roasting juices straight into a blender. Add in half of the stock and then blend until smooth. Add the rest of the stock until you have a soup thickness you are happy with but because because this shit is bitching hot.
6, Season to taste before serving straight away.

This soup freezes really well too – just cool, portion up and freeze. Let it defrost slowly in the fridge and reheat on the hob gently.